Authentic aguachile recipe with Shrimp

Preparation Time: 30 mins
Cooking Time: 45
Total Time: 1 hour 15 minutes
Serving: 6-8
Authentic aguachile recipe with Shrimp

Ingredients For Authentic Aguachile Recipe with Shrimp:

  • 1-pound raw shrimp
  • 1–2 large limes
  • generous pinch salt
  • ¼ of red onion, very thinly sliced
  • generous pinch salt
    splash white vinegar
  • water to cover

Aguachile Marinade:

  • 1/2 cup fresh lime juice
  • 1 garlic clove
  • 1 cup cilantro, packed tender stems
  • 2 jalapenos, sliced in half lengthwise
  • 1 serrano chilli, sliced in half lengthwise
  • 1 teaspoon kosher salt

Optional garnishes:

  • 1 1/2 cups sliced Turkish or English cucumber
  • avocado slices
  • radish slices
  • drizzle olive oil
  • cilantro leaves
  • tortilla chips or mini tostadas

Instructions For Making Authentic Aguachile Recipe with Shrimp:

  1. Slice the shrimp in half and remove any veins or tails. Place in a shallow serving dish in one layer if possible. Squeeze in enough lime to cover the shrimp—which will cook the shrimp, turning them slightly pink. Sprinkle with a bit of salt. Turn the shrimp over as needed to cook both sides in the lime juice; this will take about 20–30 minutes.
  2. Thinly slice the red onion, place it in a bowl, and season generously with salt. Pour just enough water to cover the onions. Optional: Add a splash of white vinegar to enhance and bring out the red colour of the onion.
  3. Make the Aguachile Marinade: Place the ingredients in a blender and blend until smooth, scraping down the sides as necessary for a full minute. If you have excess lime juice marinating the shrimp, you can use some of this in the blender to make your ½ cup.
  4. Pour the aguachile marinade over the shrimp and toss to coat. Drain the onions and scatter them over the top, mixing them in slightly. Add cucumber or radishes if you like. Refrigerate for 30 minutes or up to 4 hours. This is best served cold!
  5. When ready to serve, taste by adjusting the salt. Add avocado slices to the top, scatter with fresh cilantro and an optional drizzle of olive oil.
  6. Serve with tortilla chips or mini-tostadas on the side.



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